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Quick quickbread question

NotSoHot | Feb 20, 201512:45 PM     7

Just took some pumpkin bread out of the oven and the question that always comes to me is this: when testing directly down the center it's usually a little gooey--but the sides are well done and test as dry. I never know whether to keep baking or hope that it will firm up in the center when cooling.

FYI: Internal temp is 192+ (I have 2 loaves) and the edges have pulled away from the pan. It's just the center of one looks a little gooey.

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